Restaurant bio: The New York-style Italian restaurant and bar now known as Siciliano’s first opened in 2000 as Cousin Vinny’s Pizza. In 2004, Scott Jackson, who was working as the manager at the time, purchased the family restaurant, renamed it and grew it into a staple establishment of the islands community.

Chef/owner bio: According to Jackson, the keys to perfecting his authentic Italian menu are fresh ingredients, a homemade approach and his own time-honored recipes he learned as a young boy growing up in New York restaurants. But as for the success of the overall restaurant — that, he says, comes from the unwavering community support, the loyalty of his staff and the help of his wife, Holli, with the business side. This tight-knit group is especially important to the Jacksons because Holli suffers from advanced muscular dystrophy, a debilitating disease that requires intensive, regular treatment and, at times, long stints in the hospital. “Without the support of the community, we couldn’t do any of this. They make this place possible for us,” Jackson said.

Favorite dish: Siciliano’s Ziti Tuscani

Why: “It’s a real, hearty Italian meal.”

SICILIANO’S ZITI TUSCANI

1 pound ziti noodles, cooked

12 ounces fresh spinach, chopped

2 ounces fresh garlic, chopped

6 ounces mushrooms, sliced

2 links of sweet Italian sausage, cooked and sliced

2 tablespoons olive oil

6 ounces ricotta cheese

4 ounces Parmesan cheese

6 ounces mozzarella cheese, plus extra for sprinkling on top

6 ounces marinara sauce

Cook the ziti noodles and set aside. In a large pan, sauté the spinach, garlic, mushrooms and Italian sausage in the olive oil. Once cooked, then combine the sautéed ingredients with the noodles, cheeses, and marinara sauce and put the mixture into a large casserole dish. Bake the dish at 350 degrees for 20 minutes. “This dish is best served with a nice glass of Northern Italian chianti,” Jackson said.